1/2 c. butter
1 c. diced onion
1 c. diced celery
1 c. diced carrots
1/2 tsp. curry powder
1/4 c. reg. long-grain rice
6 c. chicken broth
1 (8 oz.) can tomatoes, drained and diced
2 bay leaves
1/8 tsp. thyme
2 c. diced cooked chicken
Salt and pepper to taste

In a large kettle, melt butter, add celery, onions and carrots. Cook 5 minutes. Add curry and rice, cook 1 minute. Stir in chicken broth, tomatoes, bay leaves and thyme. Heat to boiling, cover and simmer 25 minutes. Add salt, pepper and chicken just before serving. Garnish with parsley. Very good for a luncheon with fresh fruit plate and rolls. Serves 6-8.